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Sunday, 7 February 2016

Aloo Kumro (Pumpkin with Potatoes)-Bengali Cuisine

The Culinary Hoppers have decided Bengali Cuisine for this month.Actually this cuisine is completely new to me but I started liking the taste of Bengali dishes.This recipe is
a very typical Bengali recipe. This one is slightly harder to cut, but the
nicest thing is that it has far less seeds compared to the pumpkin.While the
pumpkin is like a big hollow, the butternut squash is chunky all the way
through till the bottom rounded bit which has all the seeds- in short, less messy.
Not only is it a good source of fiber, but it is bursting with the
goodness Vitamins A, C and E. Pumpkin is also called kumro in Bengali. This
dish is slightly on the sweeter side and is ideal with roti/paratha. This dish
is quite a standard one using usual spice combinations.

Check out more Side dish varieties

Prep time

Cook time

Serves

10
mins

10
mins

3
persons

Cuisine: Indian (Bengali Cuisine)

Recipe Type: Side Dish for rotis

Ingredients

Pumpkin/Butternut Squash -2 cups

Potatoes -2 medium-1cup

Turmeric powder -1/2 tsp

Chili powder -1/4 tsp

Coriander powder -1/4 tsp

Garam masala powder -1/4 tsp

Amchur powder -Sprinkle

Ginger grated -1 tsp

Salt – to taste

Sugar -1/2 tsp

Water -1/2 cup

Ghee -1 tbsp.

Cilantro –few sprigs

Seasonings

Bay leaves -2

Cumin seeds -1 tsp

Green chilies -2

Hing –ping

Method1. Peel and cut
the potatoes and pumpkin/ butternut Squash into cubes.2. Heat oil in a
pan. When hot, but but steaming hot, add in the bay leaves, chilies, cumin
seeds and asafoetidaThen add grated ginger followed bythe dry masala powders. Put the potato pieces
with little salt and little turmeric powder into the oil and fry till it become
little brown in color.

3. Add the
turmeric, chili powder, coriander powder and salt. Mix well. Add the ginger.
Add in the pumpkin. Mix well. Put 1/2 cup of water into the pan and close the
lid of the pan and cook till vegetables are fully cooked.Cover and cook
on a medium fire for about 10 minutes. The potatoes and pumpkin both cook
around the same time, especially if it is the butternut squash. Red Indian
pumpkin tends to cook a little faster.

4. Try breaking
the potatoes and pumpkin with your ladle. At last put 1/2 teaspoon garam masala
and 1teaspoon ghee into the pan and cook for 2-3 mins.5. Garnish with
cilantro and enjoy

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